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Slow Cooker Brisket With Caramelized Onions

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Ingredients
  

  • 4-5 pounds brisket
  • 2 Tablespoons olive oil
  • 3 large onions sliced
  • 1 T. butter
  • handful of sliced mushrooms
  • 9 garlic cloves minced
  • kosher salt/pepper
  • 3 cups beef broth
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons soy sauce Or gluten free Tamari which I used
  • salt to taste add at the end if desired

Instructions
 

  • Heat 1 T. oil in a pan with butter and sauté the onions/mushrooms on medium low until nicely colored.
  • Season the brisket generously with salt/pepper/garlic powder.
  • Heat the rest of the oil in a heavy bottom pot and sear the brisket on both sides to brown to a golden crust.
  • Sprinkle the garlic over the brisket and lay it in the crockpot, fatty side up.
  • Pile the onions on top of the meat.
  • Mix broth with 2 sauces and pour over the meat.
  • Cook on low 9-10 hours. Looking for 211° internally for shredding.
  • Remove slice across the grain. Should fall apart! Mmmm!
  • Serve with the gravy created in the crockpot!
  • Slice against the grain.
  • Excellent served with roasted carrots and potatoes! Even better-we turn these into birria tacos!